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“One afternoon DH and I couldn't decide on what to cook for dinner. We went to the grocery store and bought mushrooms, shrimp and crabmeat. This was the end result.”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heavily season peeled shrimp with creole or cajun seasoning and set aside.
  2. Using a small spoon gently scrape gills from portabella mushrooms.
  3. In large non stick skillet heat 3 tbsp olive oil and saute portabella mushrooms for about 15 minutes or until tender, turning once.
  4. In separate large skillet heat butter and 1/4 cup olive oil.
  5. Add button mushrooms, garlic and green onions and saute until soft, about 30 minutes.
  6. Add white wine and shrimp and saute for about 3 minutes.
  7. Add heavy cream and gently fold in lump crabment, being careful not to break up crabmeat too much and cook for about 3 minutes.
  8. Place portabella mushrooms on serving plates and spoon seafood mixture on top.

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